1 medium tomato, seeded (cut in half, then use a spoon to scoop out seeds), and finely chopped

2 large eggs, hard-boiled and sliced into circles

1 tbsp crushed mustard seed

1 tbsp chopped fresh chives

1 tbsp freshly squeezed lemon juice

Freshly ground black pepper (optional)

Directions

Heat the oil in a cast-iron skillet over medium heat. Pat the chicken breasts dry with paper towels and cook for 6 to 8 minutes, flipping halfway. Check with an instant-read thermometer for internal temperature of 160°F. Remove from the heat, place on plate, cover loosely with foil and set aside.

Add the diced turkey to the same pan and cook just long enough to crisp, 2 to 3 minutes. Remove from the heat and drain on paper towels.

Combine the romaine and frisée and divide equally on two large plates. Slice chicken and place on top. Arrange the turkey, avocado, tomato, and sliced eggs in neat rows on top of the lettuce.

In a small bowl, combine the lemon juice, mustard seed and chives. Drizzle on top of salad, followed by pepper, if desired.

Rating

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